It’s my party and I’ll cry if I want too.

November 15, 2011

Saturday (November 19) is my birthday. It is also the day my cousin chose to get married on. I’m only slightly bitter that my birthday (the same day for the last 28 years) is being over shadowed by my cousin’s once in a lifetime moment to walk down the aisle.

It really is a funny story when you stop and think about it. My cousin had no idea November 19 was my birthday, her fiancé had no idea Saturday was also his sister’s birthday. That is they had no idea until after the deposits were put down. I guess it is alright. At least I get to attend a big “party” on my birthday… even if it’s not for me.

To help me cope with my feelings of being overlooked on my one special day of the year, I have personally taken it upon myself to celebrate my birthday all week long.

I am treating myself to a mani and pedi, haircut, shopping excursion, and maybe a few extra treats all this week!

To celebrate my birthday with all of you, I will be sharing some insanely good cake and cupcake recipes every day this week. I mean really, birthdays are not birthdays without cake! So if any of you want to make these cupcakes and mail them to me for my birthday pity party I would be your BFF forever!

First up some crazy, rich Cappuccino Cupcakes. These cupcakes really do taste like a cup of coffee. I originally made them for my good friend’s bridal shower, which was a coffee theme, since besides my grandma, I have never meet a person who loves and drinks as much coffee as V. I baked the cupcakes, without cupcake liners, in a sprayed cupcake tin and then placed the baked cupcakes in the coffee cups. Topped with frosting these cupcakes served in a coffee cup were the perfect ending to our fun shower! Plus the coffee cups made these cupcakes perfect for guests who had to grab one to-go!

Preheat oven to 350 degrees F and line muffin tin with cupcake liners.

In a large bowl, mix together the cake and pudding mix, yogurt, eggs, oil, coffee and vanilla. Stir in chocolate chips. Pour batter into prepared muffin tin. Bake for 18-20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.